Apple and Squash Crisp

Name: Apple and Squash Crisp
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Cuisine: Global
Ingredients: 595 grams can apple pie filling; 165 grams packed brown sugar, divided; 165 grams packed brown sugar, divided; 6 Tbsps cold butter, cubed; 560 grams pounds butternut squash, peeled, seeded and thinly sliced (about; 63 grams all-purpose flour; 1 teaspoon ground cinnamon; 2 Tbsps lemon juice; 41 grams quick-cooking oats; 1 teaspoons salt

Apple and Squash Crisp takes around 1 hour and 30 minutes from beginning to end. This recipe covers 10% of your daily requirements of vitamins and minerals. This dessert has 274 calories, 2g of protein, and 8g of fat per serving. This recipe serves 9. This recipe from Taste of Home requires ground cinnamon, quick-cooking oats, butter, and flour. Not Butternut Squash Apple Crisp, Apple Crisp Ice Cream for Our Autumn Apple Party!, and Crisp Apple Pecan Salad with Apple Cider Vinaigrette are very similar to this recipe.

Instructions

In a large bowl, combine 1/2 cup brown sugar, cinnamon and salt.

Ingredients you will need

Brown Sugar

Cinnamon

Salt

Equipment you will use

Bowl

Add squash, pie filling and lemon juice.

Ingredients you will need

Lemon Juice

Pie Filling

Squash

Pour into a greased 9-in. square baking dish. Cover and bake at 350° for 30 minutes.

Equipment you will use

Baking Pan

Oven

In a small bowl, combine the flour, oats and remaining brown sugar.

Ingredients you will need

Brown Sugar

All Purpose Flour

Oats

Equipment you will use

Bowl

Cut in butter until mixture resembles coarse crumbs.

Ingredients you will need

Butter

Sprinkle over squash mixture.

Ingredients you will need

Squash

Bake 45-50 minutes longer or until topping is golden brown and squash is tender.

Ingredients you will need

Squash

Equipment you will use

Oven

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

595grams

can apple pie filling 165grams

packed brown sugar, divided 165grams

packed brown sugar, divided 6Tbsps

cold butter, cubed 560grams

pounds butternut squash, peeled, seeded and thinly sliced (about 63grams

all-purpose flour 1teaspoon

ground cinnamon 2Tbsps

lemon juice 41grams

quick-cooking oats 1teaspoons

salt

Recommended wine: Cream Sherry, Port, Moscato Dasti

Crisp works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try Blanc de Bleu Cuvee Mousseux. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 16 dollars per bottle.

Blanc de Bleu Cuvee Mousseux

Blanc de Bleu is a premium California Chardonnay wine with an added hint of blueberries and is a delicate sparkling wine reserved for memorable celebrations. It offers seductive flavors and fresh aromatic effervescence - vividly pasteled with blueberries. All of this is contained in an impressively sexy bottle with tasteful flair.The fruit for Blanc de Bleu is grown in the quiet vineyards of Northern California, known for their cool and clear breezes - ideal conditions for the exclusive grapes and soils that accentuate the profoundly flavorful characteristics. This sparkling wine pairs well with appetizers, sushi and very light meals.